Osama Sam Ibhrahim
Consultant Biotechnology/ Food safety,Bio Innovation, USA
Title: Microbial Fermentation (Enzymes, Metabolic pathways and Fermentation aspects)
Biography
Biography: Osama Sam Ibhrahim
Abstract
The original definition of fermentation is the anaerobic conversion of sugars to ethanol and carbon dioxide by yeast. This original definition has been expanded over time to the conversion of organic materials by multiple diversities of organisms (bacteria, yeasts, molds, animal cells, or plant cells) under anaerobic or aerobic conditions into wide ranges of molecules types different In general, fermentation can be divided into four types that are not necessary disjoint from each other: • Production of biomass (viable cellular materials). • Production of extracellular metabolites ( chemical compounds) • Production of intracellular components (proteins). • Transformation of substrates into bio products The key elements of fermentation industry are strain microbial/cells selection, media composition, and conditions optimization Microbial fermentation will be highlighted in this presentation that includes microbial enzymes, metabolic pathways and fermentation process.